Bring a large pot of salted water to a boil over high heat. Add penne pasta and cook for 8-10 minutes until al dente. Drain and set aside.

In a deep skillet, melt butter over medium heat and sauté minced garlic for 1-2 minutes until fragrant but not browned.

Lower heat to medium-low and whisk in whole milk and cream cheese. Stir for 3-5 minutes until smooth.

Stir in grated Parmesan and let the sauce simmer for 3-4 minutes until it thickens. Season with salt and black pepper.

Fold in baby spinach and stir until wilted, about 2-3 minutes.

Add the drained penne pasta to the skillet and toss until evenly coated in the sauce.

Serve immediately, garnished with additional cheese or black pepper as desired.